Recipe for grilled zucchini
Grilled squash, courgette, zucchini… Yes, a dear child has many names. And squash is just a fantastic and wonderful vegetable! Or, that’s not actually true – it’s a fruit. The squash is, in fact, a berry, and not only that, it’s an unripe berry!
The season for delicious, Danish squash runs from July to September, so make the most of these delightful organic squashes while you can.
Squash is related to both pumpkins, melons, and cucumbers, and it might look a bit like a very large cucumber in appearance, but beyond that, the two are very different. The cucumber has a juicy and slightly tangy interior, whereas the squash is much milder in flavor, and almost most importantly, it has firm flesh all the way through, which makes it perfect for grilling!
Some say it’s a bit boring when raw, possibly because it doesn’t have much taste, but it nevertheless has a good firm texture, which is excellent for adding a bit of crunch and substance to salads, for example.
– and it can do thousands of other things too! It can be stuffed with delicious meat sauce, as done here, it can make various baked goods more moist, such as in cakes, and it can add extra substance and satiety to vegetarian dishes, like in this Chili sin carne. It can even be used in a delightful apple-squash marmalade. Additionally, squash can completely replace both spaghetti and lasagna sheets or simply supplement the pasta in traditional pasta dishes where you want to add a few more vitamins.
The possibilities are many, so there’s plenty to get started with.
– but back to the grilled squash, which was on the menu the other day 🙂
Grilled Zucchini
Ingredients
- 1 pcs. Squash
- Oil neutral in flavor - for brushing
- Salt preferably flake salt - to taste
- Pepper from the grinder - to taste
Instructions
- Start by rinsing the zucchini. Find a cutting board and a vegetable knife.
- Cut off the ends of the zucchini.
- Then cut the zucchini into slices about 1 centimeter thick.
- Brush the slices on both sides with a bit of oil.
- Place them on the grill and let them grill for 10 minutes - first 5 minutes on one side, then 5 minutes on the other side.
- Transfer the grilled zucchini to a plate and season with salt (preferably flake salt) and freshly ground pepper.
- Serve.